Farm to Table
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Travel to the source of your food and close out the summer harvest season at our first Farm to Table event where we will meet, greet, eat, and learn.
As heard on STL TV and KTRS!
The event takes place at Urban Harvest STL's downtown community garden and urban farm (urbanharveststl.org) located just north of the City Museum with amazing views of the city skyline. A portion of all proceeds will support the farm in its efforts to transform underutilized inner city spaces into productive food-based platforms, including the FOOD ROOF farm, a rooftop farm being starting construction downtown this fall, opening in Spring of 2014!
Three renowned St. Louis chefs will be providing our locally-produced feast for the evening alongside the farmers they work with. Each chef will provide a tasting trio based on the produce, meat and dairy available that week.
Chef #1 Max Craft, Executive Chef of Tripel Brasserie (http://www.tripelstl.com/) Tripel, opened by General Manager, Jim Darst, Bar Manager, Terry Oliver, and Executive Chef, Max Crask, is a " '20s or '30s Belgian brasserie with a blend of Bavarian, French, German and Flemish influences. But, all their ingredients are sources locally and are of the finest, hand crafted and old-world quality.
TRIPEL BRASSERIE MENU • Choucroute garnie: house-made kraut, Krakauer, crispy belly • Ratatouille with fairytale eggplant and sunburst squash • Chicken liver parfait with heirloom tomato jam made from: sun sugar, black cherry, envy, and snow white tomatoes **Produce by Greg Pusczek “Greg the grower”, Pork from Ron Benny, Chicken liver from Double Star Farms
Chef #2 Ron Buechele, Chef/Owner of the Capitalist Pig (www.capitalistpigbbq.com) At Capitalist Pig, sustainable sourcing extends to all aspects of our supply chain; from farm to table. We consider ourselves partners with farmers who share our standards and practices. Many of our suppliers are farming families who have been responsible stewards of the land for generations and who share our commitment to social responsibility and sustainability.
THE CAPITALIST PIG MENU • Pork Conserva with Green Tomato Agrodolce • Roasted Maple and Bourbon Pork Belly with Pickled Peach Compote • Chile-braised Pork Shoulder Taco with Black Bean and Hominy Salsa *Pork procured from Todd Geisert at Todd Geisert Farms
Chef #3 Edward Farrow, Executive Chef of the new Panorama Restaurant (https://www.facebook.com/PanoramaAtTheSaintLouisArtMuseum) Located in the new wing of the Saint Louis Art Museum, Panorama is considered a pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, the food and climate change connection, humanely raised meat and eggs, and farmworker welfare.
PANORAMA MENU • Crostini of Cornish Game Hen, Butternut Squash, Sage, and St. James Pioneer Red Ozark Mountains Wine Gastrique • Fall Harvest Apple-Rosemary “Push-Pop” • Missouri Pecan-Sweet Potato Cheesecake • Cordillera Chocolate-Dried Chile “Tootsie Pop” *Majority of ingredients procured from Clair at Double Star Farm
Libations Local craft beer will be provided by Urban Chestnut (urbanchestnut.com).
All food and drink is included in our ticket price.
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